Pixie Magic Rainy Day Soup -- Cooking with Pixie Spring Water
Did you know that the type of water you use in your cooking or baking will effect the results of the food that you create? That's why New York has the best bagels and pizza -- it's all about the water which comes from the pristine mountains jutting out from the state in the Northern regions.
Of course, in theory, the idea that the type of water you would use to cook or bake makes sense. If you get a bad cup of coffee with a strange sulfur odor at the local roadside diner, the likely culprit to blame for the unappealing taste is not the tea bag or the coffee grounds but the water.
Now take into consideration a water as pure and with naturally occurring micronutrients and minerals such as Pixie Spring Water. The water itself acts as a naturally rich soup base before you even begin to add your vegetables and herbs. It is not just your blank slate to create, but it is as rich a stock as any bone broth cooked from the calcium and phosphate rich components from animal bones. The mineral base instead you'll work with are hydrogen and oxygen of course -- H2O - and the type of water will guide how healthy a start you get. Add the naturally occurring rich micronutrients in Pixie including magnesium, calcium, potassium and silica and wowza you have an incredible start.
Quite simply, the type of water you use to make anything you eat or drink very much does matter. Not only will it taste supremely better but the health and nutritional aspect is boosted exponentially.
Remember, Pixie contains naturally occurring elements directly tied to the health & well being of all creatures great and small which is why there is so much life buzzing around the spring.
Allow the natural effects of food science take hold in your home kitchens and when you can, cook and bake with micronutrient rich spring water. If you're local, we encourage you to fill up 3-5 gallon jugs for all your food and beverage needs on a regular basis.
PS -
Don't forget to make a Pixie Magic Wish as you drop your herbs and veggies into the boiling cauldron. It's simple kitchen magic that works. I have many pages of soups stored in the archives such as the "throw as you go" recipes for soups on my archived cooking website:
With love, the Pixies
